This is my favorite cake for summer time, especially tea parties, a snack, or any party. You could also think of this cake as a vanilla cake with strawberries atop!  There is no buttercream frosting needed for this cake but by all means it can be topped with it.  The cake by itself is sweet and light. If I do put a topping on this cake, I go with cool whip! One suggestion brought to me was to top this cake with a little maple syrup.

Servings 10

Ingredients:

6 Tbsp margarine
3/4 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup soy milk, unsweetened
1 lb fresh strawberries + 1 tsp sugar

Directions:

1. Preheat oven to 350 degrees
2. Cut the strawberries small-ish, into quarters; set aside
3. In a bowl, cream the margarine and sugar until airy and fluffy
4. Add in the egg until fully incorporated
5. Pour in vanilla and almond extracts
6. Mix together the dry ingredients: flour, baking powder, and salt
7. Alternatively with the soymilk, add this to wet mixture
8. Pour the batter into a pan (size circle 9-10″, square 8-9″)
9.  Don’t forget about the summer strawberries, place on top of the batter
10. Sprinkle with 1 tsp sugar and bake for 45-60 min.

Nutrition per Serving:  345 calories, 3g protein, 72g carbs, 1g fiber, 6g fat, 2g sat fat, 72mg sodium